FREQUENTLY
ASKED
QUESTIONS

MILK QUESTIONS:

As with any other raw foods, there are potential risks with consuming raw dairy products. Here is what we are doing to help mitigate the potential risks: Every batch of milk we produce is tested to ensure it meets or exceeds the standard for pasteurized milk. This means: It is required to be under 20,000 colony forming bacteria units under a test called SPC (Standard Plate Count). Most of the time our milk is under 1,000. It is required to be under 10 coliform colonies. This is an incredibly strict standard. We generally are between 0-3. It is not required by the state, but to mitigate potential risks we test every batch for: Salmonella E.coli (0157) Listeria Campylobacter In addition to regular inspections, the state health department performs monthly tests of the health of our herd through a process called SCC (Somatic Cell Count). In line with all dairies in the state, every batch of milk is tested for antibiotics. In addition to our thorough testing, our milking team goes through an extensive cleaning process of our cows udders before milkers are put on. Our system and tank also goes through an extensive and consistent cleaning process to reduce the possibility of bacteria entering our system.

The cows get constant access to pasture, and the season dictates how much grass is there for them to graze. In the summer, pasture makes up a large portion of the cows’ diet. As the heard grows, we continue expanding our pastures in an effort to graze properly and allow the cows a substantial amount of fresh, green grass. We also feed dry hay (grass, alfalfa, oat hay), fermented sorghum sudan grass, rolled barley and fresh, green, sprouted barley. Our cows get a daily amount of Redmond Sea Salt, Redmond Clay and diatomaceous earth to help with mineral support, detoxification, parasite and fly control.

Our ration consists of all the grazing the cows desire and is supplemented when needed with locally produced hay, Fodder (sprouted barley), Sudane grass silage (fermented non-grain grass), a small amount of rolled barley (primarily during the winter), and Redmond salt and conditioner. These feeds are not certified non-GMO, but all of our feed would be free from GMOs. The only feed in question would be our rolled barley. The likelihood that is is GMO is very small due to the fact that GMOs are not common in barley. For this reason we have chosen Barley over other grains that are more common with GMOs.

While pasteurized milk is a very important part of a healthy diet, our raw milk has 3 advantages: Unpasteurized – During the pasteurization process important key enzymes are killed that support a healthy gut and immune system. For example the enzyme Lactase is found naturally in milk and it’s purpose is to break down the milk sugar lactose. During pasteurization Lactase is destroyed causing our bodies to work harder to produce the means to break down lactose when we consume pasteurized milk. Some people’s bodies are unable to do this so they are labeled “lactose intolerant.” Most if not all “lactose intolerant” individuals have no problem drinking raw milk because the lactase naturally breaks down the lactose. Unhomogenized – For some reason, our society has decided that cream should not separate in our milk jug. We have accomplished this through the homogenization process which forces milk through a small filter breaking down the large fat molecules attaching them to the small proteins. The downside to this process is that our bodies have a harder time knowing what to do with small fat molecules attached to proteins since this is not natural. Because of this our bodies tend to store it instead of burn it. This is in part the reason for the misunderstanding that milk causes you to gain weight. Grass based – Because our animals diets are mostly forage based, our milk is naturally higher in CLA’s and Omega 3’s. We are among the only if not the only dairy that tests our milks nutrition quarterly and make decisions on feeds based on the finding of our tests. In our testing the CLA’s and Omega 3’s are typically 2-3x higher than that of commercial milk. Our Omega 3:6 ratio is typically between 1-2.

The certified organic label is very reliable in helping consumers make educated decisions on what is not part of their food. We strive to allow consumers to connect and trust in us as a farm rather than a stamp. With this trust comes a great responsibility for us to make decisions that would hold up this trust. This relationship seems more powerful in trusting your farmer instead of trusting a stamp and knowing nothing about the farm it came from. We are continually striving to create a more sustainable farm. We have chosen not to purchase certified Organic hay, since it would have to come all the way from California. We instead purchase our hay from local farmers we trust, even though they don’t have the Certified Organic stamp of approval.

Because of the way we manage our animals, we rarely have need for antibiotics. We very occasionally use an antibiotic to save life and ease suffering when calves get sick from pneumonia, for example. We do everything we can to create an environment where we build health and resilience to illness, reducing the need for antibiotic use. We do not use feed or milk replacer that is medicated with constant, low-level doses of antibiotics. State law requires that we (and all milk producers) test every batch of milk for antibiotic residue. Milk with antibiotic residues cannot be sold to the public.

All of our milk is sold exclusively at our farm store called “Redmond Heritage Farm Store.” Locations are Sugarhouse, Orem and Heber City. We also sell our raw milk at our farm store located in Redmond.

COW QUESTIONS:

The calves are raised together in groups of 4-5; they do well when they have some buddies to hang out with. They each get at least one gallon of fresh, clean, raw milk every day – the same clean raw milk we provide to our customers.

Although there may be some legitimate weight to the claim of the health benefits of A2 milk vs A1 milk, right now we choose to focus on the factors we feel contribute the most toward the health and quality of our milk, namely, the feed they eat, their breeds, and the health of the cow. In general, because of our breed selection, it is assumed we have a predominantly A2 herd. We are continually researching new data and findings and discussing how new information needs to affect or change what we are doing but haven’t arrived to a conclusion with this issue yet.

The same advantages that are found in our raw milk are also found in our cheese. Since our cheese is heated only to 104 degrees for cheddar, pepper jack, and chipotle and 109 degrees for mozzarella, the natural enzymes that exist in our raw milk also remain intact in our cheese.

BEEF QUESTIONS:

Since all of the grass on our farm goes to the milk cows we work with local Utah ranchers to produce our grass finished beef. Each rancher signs an affidavit stating that their beef is steroid, hormone, and antibiotic free, and that the beef has been finished on grass.

Since in Utah cows access to grass is constricted to only a portion of the year the term “grass finished” states that the beef has had no grain the last 3 months before slaughter. Our research shows that the CLA and Omega 3 quantities in beef along with other nutritional factors are affected the greatest the 3 months before slaughter. The majority of our beef come from high mountain grazing. During the winter hay is used as a supplement.

Currently no. There is such a large demand for our beef, especially organs and bones that if we honored any special orders others would be shorted. So our beef, organs, and bones will be available in our stores on a first come first serve basis.

PORK QUESTIONS:

Our pigs receive either grass or fodder (sprouted barley) depending on the availability of grass. Most of the year our pigs enjoy fresh whey from our cheese making. They also at times have access to a free choice non-GMO pig feed.

Currently no. There is such a large demand for our pork, especially fat , that if we honored any special orders others would be shorted. So our Pork will be available in our stores on a first come first serve basis.